Entrée: United States – Grilled Chicken Wings with Spinach Pilaf

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 20 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 chicken wings, about 1.5 lb total (680 g total)
2 tbsp (30 ml) olive oil
Salt and pepper to taste
1 tsp (5 ml) smoked paprika
1 cup (200 g) Arborio rice
2 cups (480 ml) chicken broth
1 cup (30 g) fresh spinach, chopped
2 cloves garlic, minced
1 small onion, finely chopped
Lemon wedges (optional)

Show original ingredient measurements

8 chicken wings, about 1.5 lb total (680 g total)
2 tbsp (30 ml) olive oil
Salt and pepper to taste
1 tsp smoked paprika
1 cup (200 g) Arborio rice
2 cups (480 ml) chicken broth
1 cup (30 g) fresh spinach, chopped
2 cloves garlic, minced
1 small onion, finely chopped
Lemon wedges (optional)

Instructions

1. Preheat your grill to medium-high heat. Season the chicken wings with olive oil, salt, pepper, and smoked paprika. Grill wings for about 15-20 minutes, turning occasionally, until fully cooked and golden brown.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft.
3. Stir in the Arborio rice and cook for a couple of minutes until slightly toasted. Begin adding chicken broth, one cup at a time, allowing the rice to absorb the liquid before adding more.
4. Once all the broth has been absorbed and the rice is tender, stir in the chopped spinach and season with salt and pepper.
5. Serve the spinach pilaf alongside the grilled chicken wings, with optional lemon wedges for squeezing over the top for extra flavor.